Spring Soup Maigre

Ingredients

• Half a small Cabbage (white heart best)
• One Carrot
• Half a Turnip
• The Flower of a small Cauliflower
• Two Leeks
• A head of Celery
• One Onion
• A tablespoonful of Brown Sugar
• Quarter of a pound of Butter
• Two quarts of Water
• Four thin slices of Bread and Butter

Method

1. 1

   Shred all the vegetables finely and cook them in butter with pepper, salt, and sugar for 15-20 minutes.

2. 2

   Add two quarts of cold water and boil gently for one hour with the lid off.

3. 3

   Butter the bread slices and brown them in the oven.

4. 4

   Place the bread in a soup-tureen and pour the soup over it.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 32. The excerpt below is the record exactly as published.

Spring Soup Maigre. Ingredients. Half a small Cabbage (white heart best). One Carrot. Half a Turnip. The Flower of a small Cauliflower. Two Leeks. A head of Celery. One Onion. Pepper and Salt. Quarter of a pound of Butter. Two quarts of Water. Four thin slices of Bread and Butter. A tablespoonful of Brown Sugar

Cook this with the app: pantry check, scaling, and the assistant.